Baked Coconut Shrimp with Sweet Chili Garlic Lime Sauce

Baked Coconut Shrimp with Sweet Chili Garlic Lime Sauce

Baked Coconut Shrimp with Sweet Chili Garlic Lime Sauce. Crispy baked coconut shrimp with a sweet, spicy, garlicky chili sauce. Oh, and that chili sauce has a delicious hint of lime. Dipping these perfectly cooked shrimp into the chili sauce creates a divine combination of flavors.

5 from 1 vote

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Course: Appetizer

Cuisine: American

Keyword: appetizer, football season, health, healthy, healthy appetizer, seafood, shrimp

Prep Time: 20

Cook Time: 10

Servings: servings

Calories: 184kcal

Equipment

Baking Sheet

Ingredients

For the Shrimp

1 lb shrimp with tails on. I use frozen shrimp and thaw them before peeling.
¾ cup bread crumb
¾ cup unsweetened coconut flakes
3 eggs

For the Sweet Chili Garlic Lime Sauce

½ cup sweet chili sauce
1 teaspoon chili garlic hot sauce
1 teaspoon garlic powder
½ teaspoon pepper
juice of one lime

Instructions

Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Defrost shrimp and peel leaving the tails on the shrimp. Dry the shrimp using a paper towel, this will help the egg stick.
In a bowl, whisk the eggs. On a plate, mix bread crumb and coconut flakes.
Dip a shrimp in the egg while holding it by the tail and then dip in the bread crumb coconut flake mixture.
Repeat this process once more to double coat the shrimp and then place on a baking sheet.
Repeat until all shrimp are breaded.
Place in the oven and cook for 10-12 minutes.
While cooking, in a bowl mix together sweet chili sauce, chili garlic hot sauce, garlic powder, pepper and lime juice.
When done, remove from oven and serve with dipping sauce.

Nutrition